SPACE: STRUCTURED COMPRESSION AND SHARING OF REPRESENTATIONAL SPACE FOR CONTINUAL LEARNING


Changes in Enzymatic Activity of Fish and Slaughter Animals Meat after High Pressure Treatment at Subzero Temperatures

The aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal meat after pressurization at subzero temperatures.The veuve ambal rose activity was measured at the optimal pHs determined for enzymes from particular types of tested meat.It was found that increasing the pressure in the ran

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